Cherry-Berry Smoothie

Cool tip Blender freeze-ups happen when there's not enough liquid around frozen ingredients. To solve the problem, pour liquids and soft ingredients into the blender first, then add the frozen stuff on top and blend. Still stuck? Pour in some juice or milk, then cover and blend again.

Apricot-Cheesecake Frozen Pops

Cool tip If you don't use actual Popsicle molds, freeze pops in silicone muffin cups; their soft sides make it easy to remove the treat. If metal muffin cups are all you have, line them with paper bake cups before spooning in the mixture and adding the sticks.

Tangy Cherry-Tea Sorbet

You can blend this dessert in just a couple of minutes by combining unsweetened ice tea mix, frozen tart red cherries, lemon juice, sugar and water. Serve immediately, or pour into a dish and freeze for later. The sorbet recipe comes from the Michigan Cherry Committee.

Freezer Flowers

These colorful cold treats are easy to make and fun to serve. If you have kids in the house, they'll enjoy choosing the fruit and ice cream layers, as well as adding touches such as sugar sprinkles.

Soften sorbet, frozen yogurt or ice cream about 20 minutes, then spread into a flexible small container such as a silicone Mini Flower Mold. Drop fresh fruit in first or use several ice cream flavors to make layers. Freeze 6 to 24 hours, then dip bottom of the mold in warm water before inverting to release. Molds are available at kitchen stores or online through sources such as wilton.com.

Add wood sticks, and cover the molds. Or cover each cup with foil; make a small hole in the foil with a knife, and insert sticks into cups through holes where the foil will hold the sticks upright. Freeze 4 hours or until the fruit pops are firm.

Upside-Down Maple Pie

Maple syrup drizzles over a square of cinnamon ice cream, then a sprinkling of pecans and a dab of whipped cream finish off this delicious treat. Try adding a maple leaf piecrust cutout baked with a coating of cinnamon sugar--or a crispy cinnamon sugar cookie from the store if you're not in the mood to bake.

Triple Red Berry Dessert Sauce

This easy blender sauce tops ice cream with a gorgeous red berry punch. Look for spreadable fruit in the jam/jelly section of your supermarket. The sauce has just 37 calories for a two-tablespoon serving.

Butterscotch Brickle Pudding Pops

Chopped pecans and toffee bits add delightful crunch to creamy pudding pops. If you don't have plastic freezer-pop molds, use 5-ounce paper cups. Cover the filled cups with foil, make a small hole in the foil with a knife and insert a wooden stick.